ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cream Of Wild Rice Soup

Yield 1 1/2 quarts


  • 1 small onion, chopped
  • 1 small green pepper, seeded and chopped
  • 1 stalk celery, chopped
  • 1/4 cup sliced fresh mushrooms
  • 1/4 cup butter or margarine
  • 1/2 cup all-purpose flour
  • 1 quart hot chicken broth
  • 2 cups cooked wild rice
  • Salt and pepper to taste
  • 1/2 cup evaporated milk
  • 1 tablespoon Chablis or other dry white wine

How to Make It

  1. Sauté first 4 ingredients in butter in a small Dutch oven until tender. Add flour; stir well. Gradually add broth, stirring constantly. Stir in rice and salt and pepper. Cook, uncovered, over medium heat until thoroughly heated. Remove from heat; stir in milk and wine. Ladle into individual soup bowls.

Oxmoor House Homestyle Recipes